Gunda Nu Shaak
by Tarla Dalal
‘Gunda’ is a small, berry-like fruit harvested from cordia shrubs. It is seasonal, and when it becomes available in the summer months, the Gujaratis really go gaga over it!
An all-time favourite ingredient, gunda makes very tasty pickles and yummy subzis too. Gunda nu Shaak is a classic Gujarati recipe that is made in every Gujarati household in the summer months when gunda is available.
It is a very aromatic dish with a nice mouth-feel too. Resplendent with the magic of spices, the Gunda nu Shaak is best enjoyed with a bowl of aamras and puri.
De-seeding the gundas can be a messy job because it’s quite sticky inside – you can workaround the stickiness easily by coating your hands and knife with salt.
Also have a go at other shaak recipes like Sambhariyu Shaak or Sev Tameta.
Gunda Nu Shaak recipe - How to make Gunda Nu Shaak
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
28 gundas
1/4 cup oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
For The Besan Mixture
3/4 cup besan (bengal gram flour)
1 1/2 tsp chilli powder
1 1/2 tsp coriander seeds (dhania) powder
1/4 tsp turmeric powder (haldi)
1/4 cup chopped coriander (dhania)
salt to taste
For the gundas
- For the gundas
- Wash the gundas thoroughly and dry them.
- Destalk the gundas, crush them lightly using your palm and remove the inside seeds using a sharp knife. Since a sticky substance surrounds the seeds, it is advisable to dip the tip of the knife in the salt and then remove the gunda seeds and discard them. Keep aside.
For the besan mixture
- For the besan mixture
- Roast the besan in a small non-stick pan on a medium flame for 2 minutes.
- Switch off the flame, transfer the besan into a plate, cool it completely, add all the remaining ingredients and mix well. Keep aside.
How to proceed
- How to proceed
- Fill each gunda with a little besan mixture. Keep the remaining besan mixture aside.
- Heat the oil in a deep non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
- Add the stuffed gundas, mix well, cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the remaining besan mixture, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
| Energy | 228 cal |
| Protein | 6.4 g |
| Carbohydrates | 18.5 g |
| Fiber | 4.8 g |
| Fat | 14.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 255.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 2.4 mg |
| Folic Acid | 46.3 mcg |
| Calcium | 20 mg |
| Iron | 1.7 mg |
| Magnesium | 40.4 mg |
| Phosphorus | 102.8 mg |
| Sodium | 23.4 mg |
| Potassium | 225.2 mg |
| Zinc | 0.5 mg |